Leave a Review

Reviews

users rating

3.5/4

Delicious...would make again. Only used ½# of moss. cheese and it was perfect.
Loved the topping!

jacquie7
from Carlsbad, CA
/ 12.07.2015

flag if inappropriate

We loved this dish. I made a few changes - I wanted to emphasize the veggies more than the pasta, so I used two medium eggplants and three orange peppers, 2 c. tomatoes and only 1/2 pound pasta. I did not want the veggies to disappear into the pasta, so I roasted for just 12-15 mins. Also, I used a 16oz can of chopped tomatoes, and only about 1/3 cup of cream - chopped the basil and mixed it with the tomatoes & cream - did not bother with the food processor. Did not change the topping, which was the best part. Oh, and I used fresh gluten-free pasta. The dish came together beautifully - my husband and I kept eating long after we were full!

HoustonCook
/ 02.25.2014

flag if inappropriate

Easy to make. We don't care for mozzarella and so I substituted 16 oz. of ricotta. I also toasted the pine nuts. We loved it. Might add mushrooms or some other vegetables next time.

Ntimid8r
from Charleston, SC
/ 11.04.2013

flag if inappropriate

Very good! I took advice of another reviewer and used homemade pesto and a jar of marinara to reduce cooking time. Loved it!

jacpeeb
from Denver CO
/ 09.06.2013

flag if inappropriate

Loved this. Had many ingredients around the kitchen, and turned out to be a good way to use my fresh veggies with staple items in a hearty vegetarian meal. Non-veg husband also loved it "as is," but noted it would work well with chorizo added in. Small changes I made to use up what I had on hand: used some leftover pestos (store bought & homemade) instead of making the one described here, used 1% milk, and marinara instead of the canned tomatoes in juice. Instead of squeezing garlic juice, I dropped crushed garlic on top of veggies before roasting. Next time I might opt out of the mozzerella & baking step, as I thought it tasted great after mixing the veggies, pasta and sauce concoction. Will make again for sure.

ms_eli
from Hudson Valley
/ 06.03.2013

flag if inappropriate

I loved this. I am alone and made it for myself for leftovers. I added some ground venison. I never thought to make pesto as a "crunch" but will from now on!

crewa
from St. Pete
/ 03.26.2013

flag if inappropriate

Totaly loved this recipe. Im going to
make it for my Brother-in-law and his
family tomorrow. Just to prove that
vegataran can be tasty & satisfying.
Along with a side of Chicken meatballs in
marinara. This recipe is a real keeper.
Glad I was able to find it again on
Epicurious.

BigDaddysCooking
from Orange County, California
/ 11.18.2012

flag if inappropriate

Wonderful, rich, and hearty vegetarian entree. This has become one of my go-to pasta dishes. Often get lazy/cheap and substitute store-bought pesto for the fresh basil leaves. Still turns out great. Will make this dish again and again and again...

A Cook
from Birmingham, AL
/ 03.19.2012

flag if inappropriate

Loved it. i used all the mozzarella and did not think it was too much. i used canned crushed tomatoes instead of whole tomatoes ( didnt have to use the food processor). Other than that.. i thought the veggies kind of disappeared. You could taste the eggplant but the yellow peppers and grape tomatoes kind of "melted" i would cut the yellow pepper larger next time. the eggplant held its own.
I used pine nuts and walnuts in the pesto..extra crunch..

caserta
/ 03.10.2012

flag if inappropriate

I just want to add a couple of things - I personally love all of the fresh mozzarella! I would leave it just as is. The top was the best part!